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Roasted pork with the best crackling and roasted nectarines

However hot it is outside, this roast pork is worth the oven time.

By Lisa Featherby
  • 20 mins preparation
  • 4 hrs 30 mins cooking (plus marinating, resting)
  • Serves 6
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Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time. The shoulder has so much flavour and is ideal for slower cooking. Start this recipe a day ahead to marinate the pork.

Ingredients

  • 1 tbsp fennel seeds
  • 1 tsp coriander seeds
  • Finely grated zest of ½ orange
  • 60 ml (¼ cup) olive oil
  • 1 boneless pork shoulder (about 3kg), skin on
Roasted nectarines
  • 6 nectarines, halved, pitted
  • 3-4 tbsp rapadura sugar, for sprinkling
  • 2-3 tbsp apple cider vinegar (or to taste)

Method

  • 1
    Dry-roast spices in a frying pan (10-20 seconds). Finely grind with a mortar and pestle, transfer to a bowl and combine with zest, oil and 2 tsp salt flakes. Rub marinade into pork flesh (not the skin) and refrigerate, uncovered, skin-side up to marinate and dry out the skin (overnight). Score skin at 1cm intervals with a very sharp knife (a new Stanley knife blade works well), sprinkle skin liberally with fine salt and tie with kitchen string to secure.
  • 2
    Preheat oven to 170°C. Place pork, skin-side up in a roasting pan and roast until skin is crisp and deep golden brown, and the juices just start to run clear when pork is pierced with a sharp knife or skewer (3½-4 hours). Increase oven to 250°C until skin crackles (20-30 minutes). Rest, uncovered, for 30 minutes.
  • 3
    Meanwhile, for roasted nectarines, place nectarines on a separate baking tray, scatter with sugar and roast until caramelised (15-20 minutes). Splash with vinegar to taste.
  • 4
    Transfer pork to a platter and remove string. Sprinkle with salt flakes and serve with roasted nectarines and their pan juices.